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Türkiye · Food

Adana Dürüm (Spicy Kebab Wrap)

25 min
690 kcal
1 serving

By eatmundo · July 5, 2026

Adana Dürüm (Spicy Kebab Wrap)🇹🇷

Same ingredients, elsewhere in the world

1 match

This dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.

Same technique: Sandwich & wrap42 recipes from 11 countries

Adana Dürüm is a beloved Turkish street food, featuring a hand-kneaded, fiery ground lamb and beef kebab, seasoned with red pepper paste and spices. Grilled to juicy perfection, it's then wrapped in soft lavash bread with a refreshing mix of sumac-infused onions, parsley, and tomatoes for an unforgettable culinary experience.

According to eatmundo's ingredient comparison, the closest dish to Adana Dürüm from another cuisine is Coney Island Hot Dog (USA): the two share 38% of their ingredients.

Ingredients

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Adapt this recipe:
1 serving

How to Make It

  • 1

    In a large bowl, combine 150g of a ground lamb-beef mix (75g ground lamb + 75g ground beef), 1/4 finely chopped small onion, 1/2 tablespoon of red pepper paste, 1/4 teaspoon of red pepper flakes, a pinch (1/4 teaspoon) of black pepper, and 1/4 teaspoon of cumin. Knead the mixture vigorously with your hands for 5 minutes until it becomes sticky and well-emulsified, a crucial step for the kebab's texture.

  • 2

    Wet your hands slightly and firmly mold the kebab mixture around a single wide, flat metal skewer, shaping it into a long, uniform cylinder about 1.5 cm (0.6 inches) thick. Ensure the meat adheres well to the skewer to prevent it from falling off during cooking.

  • 3

    Preheat your grill to medium-high heat (around 200°C / 400°F). Place the skewered kebabs directly over the heat and grill for about 4-5 minutes per side, rotating frequently, until they develop a beautiful char and are cooked through, but still juicy. Don't overcook, or the meat will become dry.

  • 4

    While the kebab is grilling, lightly warm 1 piece of lavash bread on the grill for 30 seconds per side, just until it is pliable and slightly fragrant. You can also briefly place it on top of the cooking kebab to infuse it with flavor.

  • 5

    Finely chop 1/4 bunch of fresh parsley and mix it with 1/4 small red onion, thinly sliced, and 1/4 teaspoon of sumac. Separately, dice 1/2 medium tomato. Have fresh lemon wedges from 1/2 lemon ready.

  • 6

    Lay a warm lavash flat. Carefully slide a cooked kebab off its skewer onto the lavash. Place a generous amount of the sumac-onion-parsley mix and diced tomatoes alongside the kebab.

  • 7

    Drizzle a little fresh lemon juice over the filling. Tightly roll the lavash around the kebab and its garnishes to form a compact wrap. Serve immediately with a side of pickled peppers or a cold glass of ayran.

Frequently Asked Questions

What is Adana Dürüm?

Adana Dürüm is a Turkish street food consisting of spicy minced meat kebab wrapped in flatbread. It is seasoned with red pepper, cumin, and sumac, and typically served with onions, tomatoes, and parsley as a quick meal.

What's the best lamb-to-beef ratio and fat content for authentic Adana kebab?

Traditional Adana kebab is made mostly from lamb, often around 70% lamb to 30% beef; this recipe uses equal parts (75 g lamb and 75 g beef) for a milder flavour. Either way, make sure the mixture has at least 20-25% fat for juicy, flavourful kebabs.

How can I prevent the Adana kebab mixture from falling off the skewers during grilling?

Ensure the meat mixture is very cold and has been kneaded thoroughly to develop its stickiness. Shaping it firmly around wide, flat metal skewers helps it adhere better.

What's the ideal grilling temperature and cooking time for perfectly cooked Adana kebabs?

Grill Adana kebabs over medium-high heat (around 400-450°F / 200-230°C) for 4-5 minutes per side, turning frequently, until nicely charred and cooked through but still juicy.

What are the essential components for assembling an authentic Adana Dürüm wrap, beyond just the kebab?

Beyond the kebab, an authentic Adana Dürüm requires warm lavash, a generous amount of sumac-onion salad, finely chopped parsley, and sliced tomatoes, often with a squeeze of lemon.

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